Preparation Time : 30 minutes
Cooking Time : 30 minutes
|water (approximately )
|Salt to taste
|For Potato stuffing
|Potatoes (medium sized)
|Onion (finely chopped)
|Garam Masala Powder
|Amchur Powder (Dry mango Powder)
|Salt to taste
Step 1) In a bowl add 2 cups of wheat flour some salt and also add 1 tbsp of oil. Adding oil makes the parathas soft you can also add ghee. Now after mixing it once gradually add water , little at a time and start kneading to make a soft and a smooth dough.
Now cover this and let it rest for minimum 20-30 minutes. Resting period is very important to get soft parathas.
Step 2) While the dough is resting lets make the inner potato stuffing for that boil 2-3 medium sized potatoes and peel the skin.You can also pressure cook the potatoes for fast action.After peeling the skin mash them very well and keep it aside
Step 3) In a pan heat oil and once the oil is nice and hot add 1 finely chopped onion some salt and saute it for a couple of minutes.once the onions are nice and translucent add chopped green chilies, cumin powder , chili powder, garam masala and also add amchur powder (is dry mango powder) to get a tangy taste.
Mix it once and add the mashed potatoes some finely chopped coriander leaves and mix well until combined.We don’t need to cook longer after mixing everything turn off the heat and allow it to cool for some time
Step 4) Take a small portion of the dough and dust it with some flour to prevent sticking.Now after dusting spread it with your fingers or you can also use a rolling pin to spread
After spreading take some potato filling and place it at the center and gather all the corners and seal the dough.press it down and sprinkle some more flour on the top so that it will be easy for us to roll.
Now with a rolling pin start to spread .Roll it very gently to make a circle of 6-8 cm in diamaeter do not roll the parathas very thin.
Step 5) Now after rolling in a hot tawa heat some oil and place the paratha and cook over medium heat.Once you get brown spots here and there Flip it to the other side and cook it for another minute or until nicely done.if you want you can spread some oil or ghee on the top.Once you seed nice golden spots on the outside it is done .Take it out from the pan.
- Mashing nicely is very important to get smooth parathas otherwise while rolling, the potatoes chunks will pierce and make holes in the outer layer.
- In Restaurants they add pomegranate seeds instead of amchur powder to get that taste.Roast the pomegranate seeds for some time and then grind.
- Do not reduce the amount of potato stuffing it should be nearly equal to the amount of the outer dough to get good taste.